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Pasta Puttanesca

Ellie Krieger
  • 17 minutes
  • Serves 4

INGREDIENTS

3/4 cup

Arugula, fresh

1/3 cup

Flat-leaf parsley

2 cloves

Garlic

1 14 ounce can

Tomatoes

1 tsp

Anchovy paste

2 tbsp

Capers

1/4 cup

Spanish or greek olives, pitted

8 oz

Spaghetti, whole-wheat thin

1/8 tsp

Red pepper flakes

1 tbsp

Olive oil, extra-virgin

1/4 cup

Parmesan, grated

1 tablespoon fresh oregano leaves or 1 teaspoon dried